Dip slices of Gold marrow pudding in a beaten egg, roU in
fresh bread crumbs, and fry until light brown in deep hot fat.
Sprinkle with sugar, and serve separately on a folded napkin
with Madeira sauce.
Strawberry Fritters
Have large, ripe strawberries, roU them in melted peach mar-
malade or strawberry jam, then in powdered macaroons. Dip
in sweetened flour batter and fry in deep hot lard. Drain on
brown paper, roU in powdered sugar, place on a folded napkin,
and serve.
Sweet Flour Batter
Mix half a pound of sifted flóur with the well-beaten yolks
of three eggs. Add enough water to make a thin batter and
powdered sugar to suit the taste. Lastly, beat the whites of the
eggs✪ Sweet Flour Batter to a f roth and mix with the batter.
Graham Paddinff
Mix one teacup of sweet milk, one of molasses, one of
raisins, seeded and chopped, two of Graham flour, and one
teaspoonful of salt and two teaspoons of soda✪ Graham Pudding. Pour into a
well-buttered pudding boiler and boil three hours.
Cream and sugar may be served as a sauce, or a branded sauce
may be used.
Hard Sauce
To one heaping tablespoon of butter, add enough sugar to
make it creamy — say half a cup — and one teaspoon of boìl-
294 MB8. SEELT'a COOK BOOK
ìng water. Beat till it is light and smooih, and flavor wìth
yinegar to taste✪ Hard Sauce. Place in a dish and grate nutmeg over the
top, covering well.
Mesi Padding, Baked
Take one pint of new milk, half a pint of water, and mix and
scald. Turn the hot mixture gradually on six tablespoonf uls of
meal. Put in a bit of butter the size of an egg, a little salt,
three tablespoonfols of sugar, two of molasses, and one egg✪ Mesi Pudding, Baked.
Beat ali together and bake in a slow oven two or more hours.
Indian Meal Paddinflr, Boiled
Take two cupa of Indian meal, one cup of wheat flour, two
eggs, salt, and sour or buttermilk to make a batter✪ Indian Meal Pudding, Boiled, which should
not be too thick, but rather thin, to allow for the swelling of the
meal. Boil about three hours in a pudding boiler.
The best sauce for this pudding is scraped maple sugar and
cream. By some a thick sour cream is preferred.
Lamplich, a Jewiah Beoeipt
Mix together half a pound of currants, the same quantity of
raisins and sugar, a little citron, ground cloves, and cinnamon,
and eight apples finely chopped. Have ready a rich puff paste
cut in small triangles. Fili the pieces with the fruit, bringing
the edges of the paste together, and lay them like puffs in a
deep dish, putting them closely together. When the dish is full,
pour over one ounce of fresh butter melted in a teacup of clari-
fied sug✪ Lamplichar and flavored wìth essence of lemon. Bake in an
oven not too brisk.
Lemon Pudding
One quart of rich lemonade, four tablespoons of sugar, six
apples pared and cored, and a pinch of salt✪ Lemon Pudding. Bake in a pudding
dish.
HOT PUDDINGS, CU8TABD8^ S0UFFLÈ8, STC. 296
Marrow Padding with Bauoe ✪ Marrow Padding with Sauce
Page 162 · 8 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Dip slices of Gold marrow pudding in a beaten egg, roll in fresh bread crumbs, and fry until light brown in deep hot fat. Sprinkle with sugar, and serve separately on a folded napkin with Madeira sauce.
Strawberry Fritters
Have large, ripe strawberries, roll them in melted peach marmalade or strawberry jam, then in powdered macaroons. Dip
in sweetened flour batter and fry in deep hot lard. Drain on brown paper, roll in powdered sugar, place on a folded napkin,
and serve.
Sweet Flour Batter
Mix half a pound of sifted flour with the well-beaten yolks of three eggs. Add enough water to make a thin batter and powdered sugar to suit the taste. Lastly, Beat the whites of the eggs to a froth and mix with the batter.
Graham Pudding
Mix one teacup of sweet milk, one of molasses, one of raisins, seeded and chopped, two of Graham flour, and one teaspoonful of salt and two teaspoons of soda. Pour into a well-buttered pudding boiler and boil three hours.
Cream and sugar may be served as a sauce, or a branded sauce
may be used.
Hard Sauce
To one heaping tablespoon of butter, add enough sugar to make it creamy — say half a cup — and one teaspoon of boiling water. Beat till it is light and smooth, and flavor with vinegar to taste. Place in a dish and grate nutmeg over the top, covering well.
Meal Pudding, Baked
Take one pint of new milk, half a pint of water, and mix and scald. Turn the hot mixture gradually on six tablespoonfuls of meal. Put in a bit of butter the size of an egg, a little salt, three tablespoonfols of sugar, two of molasses, and one egg. Beat ali together and bake in a slow oven two or more hours.
Indian Meal Pudding, Boiled
Take two cupa of Indian meal, one cup of wheat flour, two eggs, salt, and sour or buttermilk to make a batter, which should not be too thick, but rather thin, to allow for the swelling of the meal. Boil about three hours in a pudding boiler.
The best sauce for this pudding is scraped maple sugar and cream. By some a thick sour cream is preferred.
Liplauer, a Jewish Receipt
Mix together half a pound of currants, the same quantity of raisins and sugar, a little citron, ground cloves, and cinnamon, and eight apples finely chopped. Have ready a rich puff paste cut in small triangles. Fili the pieces with the fruit, bringing the edges of the paste together, and lay them like puffs in a deep dish, putting them closely together. When the dish is full, Pour over one ounce of fresh butter melted in a teacup of clarified sugar and flavored with essence of lemon. Bake in an oven not too brisk.
Lemon Pudding
One quart of rich lemonade, four tablespoons of sugar, six apples pared and cored, and a pinch of salt. Bake in a pudding dish.
HOT PUDDINGS, CU8TABD8^ S0UFFLÈ8, STC. 296
Marrow Padding with Bauoe
Records on this page
Sweet Flour BatterGraham PuddingHard SauceMesi Pudding, BakedIndian Meal Pudding, BoiledLamplichLemon PuddingMarrow Padding with Sauce